Tapa

Tapa, or tapas in plural, is a Spanish term for a wide range of small dishes served as appetizers or snacks, typically consumed with drinks in bars and taverns. The concept centers on social eating, with groups sharing several dishes rather than ordering a single large course.

Origin and etymology: The word tapa means "cover" or "lid" in Spanish. A commonly cited origin is that a small item—such as bread, cheese, or a slice of ham—was used to cover a drink to keep out dust or insects. Over time the covered items evolved into a variety of diminutive dishes that accompany beverages.

Varieties and examples: Tapas can be cold or hot. Cold tapas include olives, cheeses, sliced jamón or chorizo, ensaladilla rusa, and gazpacho. Hot tapas include patatas bravas, tortilla española, gambas al ajillo, albóndigas, calamares fritos, and champiñones al ajillo. Dishes may be served on bread, on skewers, or as small ramekins or plates. In many regions, tapas are seasonal and reflect local products.

Regional and cultural context: Tapas are especially associated with Andalusia, but the practice is widespread across Spain. Basque pinchos (pintxos) are similar but typically involve a skewer or a piece of bread as a base. A tapas crawl or tapeo describes visiting multiple bars to sample different tapas. In contemporary cuisine, tapas have influenced international small-plate dining, with many countries adapting the concept under various names.